Best Mac-N-Cheese

Contains Gruyère and love—mostly Gruyère

This recipe allegedly came from Mimosa, a French bistro in LA that’s no longer around—rumor has it Tom Cruise was a regular.

Ingredients:

• 8 oz elbow macaroni

• 1 cup whipping cream

• 1 cup milk

• 7 to 8 oz Gruyère cheese (about 2 cups)

• 3 tablespoon grated Parmesan cheese

• 3 oz prosciutto

• 1/8 teaspoon nutmeg

Preheat the oven to 400°F. Butter an 11x7" glass baking dish.

Cook the macaroni in a large pot of boiling salted water until tender but still firm to the bite. Drain well.

(Note: The photos show a double batch—one batch is plenty for a family of five.)

In a large bowl, whisk together 1 cup of the Gruyère, cream, milk, chopped prosciutto, Parmesan, and nutmeg until combined.

Add the cooked macaroni and toss to coat. Season with salt and pepper. Pour everything into the prepared baking dish.

Sprinkle the remaining Gruyère on top and bake for about 25 minutes, until the cheese is melted and the dish is set.

Serve warm.

I really appreciate how simple and delicious this meal is.

Also: I've been trying to replicate the raspberry pomegranate martini from Wood Ranch, and tonight’s version came very close. Fresh raspberries made a big difference. Cheers!